Ingredients

For the Flatbread Dough

  • 2 cups (450 g) full-fat cottage cheese, drained if very watery. Cottage cheese provides the main structure, moisture, and protein while creating a soft, tender texture.
  • 2 large eggs, at room temperature. Eggs bind the ingredients together and help the flatbreads hold their shape while cooking.
  • 2 cups (200 g) shredded low-moisture mozzarella cheese, freshly shredded for the best melting quality and flavor.
  • 4 tablespoons psyllium husk powder, which absorbs moisture and replaces the structure normally provided by flour.
  • 2 tablespoons grated Parmesan cheese (optional) for a richer, more savory flavor.
  • 1 teaspoon baking powder, to create a lighter texture.
  • 1 teaspoon garlic powder, adding gentle savory flavor.
  • 1 teaspoon onion powder, for additional depth.
  • ½ teaspoon sea salt, or to taste.
  • ½ teaspoon freshly ground black pepper.
  • 1 teaspoon Italian seasoning or dried oregano (optional) for extra flavor.

For Cooking

  • 2 tablespoons butter or olive oil for lightly greasing the skillet.

Optional Toppings

  • Melted butter
  • Fresh parsley
  • Chopped chives
  • Garlic butter
  • Shredded Parmesan
  • Sesame seeds

Detailed Directions

Step 1: Prepare the Cottage Cheese

Place the cottage cheese into a fine-mesh sieve for about 10 minutes if it contains excess liquid. Removing excess moisture helps create a firmer dough and prevents the flatbreads from becoming soggy.

Transfer the drained cottage cheese to a food processor or blender and blend until completely smooth. This step ensures the dough has a uniform texture without visible curds.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the blended cottage cheese with the eggs. Whisk until smooth and creamy. The mixture should be thick but pourable, with no streaks of egg remaining.

Step 3: Add the Dry Ingredients

Sprinkle the psyllium husk powder, baking powder, garlic powder, onion powder, salt, pepper, Italian seasoning, and Parmesan cheese over the wet ingredients.

Mix thoroughly until everything is evenly incorporated.

The psyllium husk will immediately begin absorbing moisture, causing the mixture to thicken.

Step 4: Add the Mozzarella

Fold the shredded mozzarella into the mixture using a sturdy spatula or wooden spoon.

Continue mixing until the cheese is evenly distributed throughout the dough.

At first the dough may appear sticky, but after resting it will become much easier to handle.

Step 5: Rest the Dough

Cover the bowl and let the dough rest for 10 to 15 minutes.

During this time, the psyllium husk absorbs moisture and develops elasticity, making the dough easier to shape.

If the dough still feels too sticky after resting, add one additional tablespoon of psyllium husk powder.

Step 6: Divide the Dough

Lightly grease your hands with olive oil.

Divide the dough into eight equal portions.

Roll each portion into a smooth ball.

Place the balls onto a parchment-lined tray while you prepare the skillet.

Step 7: Shape Each Flatbread

Place one dough ball between two sheets of parchment paper.

Using a rolling pin, gently roll it into a circle approximately 6–7 inches (15–18 cm) wide and about ¼ inch thick.

If the edges crack slightly, gently press them back together using your fingertips.

Repeat with the remaining dough.

Step 8: Heat the Pan

Heat a large non-stick skillet or cast-iron pan over medium heat.

Lightly grease the surface with butter or olive oil.

The pan should be hot enough that a drop of water sizzles immediately but not so hot that the butter burns.

Step 9: Cook the Flatbreads

Carefully transfer one rolled flatbread to the hot skillet.

Cook for approximately 3–4 minutes on the first side.

Small bubbles will begin forming across the surface, and the underside should develop beautiful golden-brown spots.

Flip carefully using a wide spatula.

Cook the second side for another 2–3 minutes until fully cooked and lightly browned.

Avoid pressing down with the spatula, as this can make the flatbread dense.

Transfer the cooked flatbread to a plate and loosely cover with a clean kitchen towel while cooking the remaining pieces.

Step 10: Finish and Serve

Brush each warm flatbread with melted butter or garlic butter if desired.

Sprinkle with chopped parsley, chives, or grated Parmesan.

Serve immediately while warm.

These flatbreads are delicious on their own or filled with grilled chicken, turkey, smoked salmon, roasted vegetables, scrambled eggs, avocado, cheese, or fresh salad.

Storage

Allow the flatbreads to cool completely before storing.

Refrigerate in an airtight container for up to 4 days, placing parchment paper between each flatbread to prevent sticking.

For longer storage, freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a dry skillet or a 350°F (175°C) oven for 5–7 minutes until warmed through.

Nutrition (Approximate Per Flatbread)

  • Calories: 165
  • Protein: 13 g
  • Fat: 11 g
  • Carbohydrates: 4–5 g
  • Fiber: 3 g
  • Net Carbohydrates: Approximately 1–2 g (depending on ingredients used)